Ovila® Abbey White

Ovila® Abbey White

Brewed in collaboration with the monks of the Abbey of New Clairvaux.

The monks at the Abbey of New Clairvaux hold themselves to a higher standard. So when they challenged us to create a beer that transcends all others, our brewers blended Old World tradition with modern-day mastery to deliver the perfect expression of Belgian witbier worthy of a goblet but comfortable in a pint.

Food Pairing

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

Wheat

Most beer is made with malted barley alone, but some styles call for the use of wheat in addition to barley. Wheat often contributes a delicate body and light lemony tartness, and can add to impressive foam retention due to higher protein content. Wheat does not have a husk like barley, so it can cause problems in the brewhouse because it can “stick,” making separating the sweet wort from the grain matter difficult.

Fruit in beer. Not on beer.

When is putting fruit in a beer a good thing? When you’re answering the call for more intense citrus and tropical fruit character that is naturally found in hops. This new-wave of fruited, hop-forward beer is most decidedly a beer with fruit, rather than the fruit beer of old. With the explosion of craft beer—and specifically IPAs—fans have become more accustomed to big, bold flavors, and an addition of fruit can boost or mirror the hops we all love. For example, a hop varietal that is desirable for its grapefruit flavor might be accentuated further by adding actual grapefruit into the beer itself. The fruit additions are meant to emphasize and amplify the fruit-like character of the base beers themselves, and opens up and entirely new world of flavor exploration for brewers and beer lovers alike.